Best 10 Basil Lemonade Recipes

BASIL LEMONADE

Steps:

• Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.

LEMONADE JELLY WITH BASIL

Steps:

• Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved. Roughly tear the basil leaves and put them in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.
• Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.
• Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.
• Lemon-Basil Jelly Skewers
• To make little bites for a party, double the amount of gelatin in this recipe to 6 full teaspoons. Pour the mixture into an 8- or 9-inch (20- or 23-cm) square baking dish and let it set overnight in the refrigerator. Cut it into 1-inch (2.5-cm) squares, or use a small cookie cutter to cut out 1-inch (2.5-cm) circles. Skewer one or two pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at one end. Chill until ready to serve, and pass a bowl of whipped cream for dipping.
• Easy Flavor Variations
• Real Lime Jelly For real lime jelly (with the taste of fresh limes and no nasty green food coloring), substitute juice from 7 to 8 limes for the lemon juice. Substitute water for the orange juice. Meyer Lemon Jelly with Lavender Extra-sweet, less acidic Meyer lemons are also wonderful in this jelly, especially with the herbal-floral taste of lavender. Simply substitute Meyers for the regular lemons. You may need one or two extra lemons, as Meyer lemons are generally smaller. Instead of steeping basil in the juice, steep 1 tablespoon dried food-grade lavender buds. Strain after 10 minutes and proceed as directed above.

BASIL LEMONADE

Steps:

• In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar.
• With a wooden spoon, crush leaves with sugar until thoroughly bruised;
• add water and lemon juice,
• Stir until sugar is dissolved, about 2 minutes;
• Taste and add more sugar if desired.
• Pour through a strainer into ice-filled glasses.
• Garnish with sprigs of fresh basil.
• *Note:The type of basil you use will contribute to the'personality' of this drink.
• Dark purple basil tints the lemonade pink and has a milder flavor than green varieties.
• Lemon basil adds a lemon-drop essence.
• Cinnamon and Thai basils make this more spicy.

BASIL LEMONADE

Steps:

• Stir together all ingredients in a large pitcher, then pour into tall glasses half filled with ice.

STRAWBERRY BASIL LEMONADE

Steps:

• Place strawberries and basil in a pitcher. Add sugar and muddle to break up the strawberries. Pour in water and lemon juice; mix until sugar dissolves. Serve over ice.

PEACH-BASIL LEMONADE SLUSH

Steps:

• In a large saucepan, combine sugar, peaches, basil and water; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Discard basil; stir in lemon juice. Refrigerate until cooled completely., Process half the peach mixture and 2-1/2 cups ice in a blender until blended, adding more ice if desired. Repeat with remaining peach mixture and ice. Pour into chilled glasses; serve with peach slices and additional basil.

NECTARINE-BASIL LEMONADE

Steps:

• In a small saucepan stir together 2 cups of the water, 1 cup of the basil, 1 of the nectarines, chopped course, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 cups water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

WATERMELON BASIL LEMONADE

Steps:

• Combine in a stainless steel pot the water and sugar. Zest 4 of the lemons into the water and bring to a boil. Reduce to a simmer for 5 minutes. Turn off heat and strain the lemon zest out. Add to the ice to chill.
• While water is coming to a boil, squeeze the juice from all 8 lemons in a blender. Add in basil and watermelon. Puree until smooth.
• Once the lemon syrup is cold, combine with the basil-watermelon puree. Stir well and let sit in the cooler for 1 hour before drinking to allow time for the flavors to meld.

RHUBERRY-BASIL PINK LEMONADE

Steps:

• For the rhubarb simple syrup: Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep until cooled, about 2 hours. Stain into a resealable container and refrigerate until chilled.
• For the strawberry-basil puree: Combine the strawberries, basil and 1/4 cup of the chilled rhubarb simple syrup in a blender and puree until smooth. Transfer to a pitcher.
• For the lemonade: Add the lemon juice and 1 1/4 cups of the chilled rhubarb simple syrup to the pitcher with the strawberry-basil puree and give it a good stir. Add the seltzer and stir lightly. Pour into 4 glasses filled with ice, garnish each with a lemon wedge and basil leaf and serve.

ITALIAN BASIL LEMONADE ♥

Steps:

• mix lemon juice, simple syrup, and water in a pitcher and serve in glasses filled with ice. basil simple syrup: 1 1/2 cups sugar 1 cup water 2 cups lightly packed basil 1 tablespoon lemon zest (optional) combine the water, sugar, and basil in a small saucepan and heat at medium-high until the liquid is clear and sugar granules are no longer visible, about 7 minutes. if using lemon zest, add to the syrup once it's off the heat. allow to cool, then strain out the zest and basil leaves. note: this is a tart lemonade, if you prefer a sweeter lemonade, i would increase the sugar in the simple syrup. the recipe also produces a strong lemonade, which is why it is served in glasses with lots of ice. enjoy! ♥